BREWPUB MENU
Open at Noon 7 Days A Week
BEER
4 oz / 10 oz / 16 oz draft
unless otherwise stated
Threads | 3 / 4.5 / 6
Best Bitter. This is a Pre-War Inspired Best Bitter that features a remashing of the same grist and a super long boil to enhance the character of an otherwise simple mash bill for the style. We mash in with mostly Marris Otter and about half a bag of Styrian Goldings for a structured bitterness. In British Pre-war spirit, we ferment this somewhat hot with our house ale yeast and allow to fully crash and tank condition at cellar temp (50F) before packaging. It’s everything we could want in a best bitter served on the next closest thing to cask ale, nitro. 5.5 % abv
Bancroft Beer // Citra | 2.5 / 4.25 / 6.5
Citra-hopped Pale Ale. Our humble house pale ale, brewed with Simpsons Maris Otter and Malted Oats, fermented with our house ale strain, and hopped singularly with a really spectacular lot of Citra. Big Orangina vibes, complimented with notes of freeze dried sage and ricotta tea cake. 4.20% abv
Blackberry Rosewood | 4.5 / 6
(6oz / 10 oz)
This beer was comprised of three Rosewood barrels at an average age of 6 months, selected to be blended onto Oregon Blackberry at a mild fruiting rate of .5lbs/gallon. After refermenting in tank for about a month, it was packaged to naturally condition in bottle and keg for your enjoyment. I’m always really inspired by Burgundy-grown Gamay wines for how clean/delicate, yet juicy they can be: for me, this represents that inspiration in farmhouse ale form. 5.0% abv
Way Ahead | 3 / 4.5 / 7
Aged-Hop Biere De Garde (collab w/Tonewood Brewing). We brewed this wort with our friend Mike Nuhn from Tonewood back in October and took it as a nice moment to share techniques and recipe concepts. The grist is Dingemans pale malt with a touch of chit and belgian biscuit malt, and we settled on a hopping schedule with fresh German Perle as well as a plethora of aged Styrian and Amarillo. We fermented hot, but allowed the beer to naturally crash to a cellar temp of 55F and “garde” through the cold winter. In the middle of January we reconvened, tasting the beer and lightly dry hopping with more 2014 Amarillo. Tasting notes of Citrus Tea, Herb de Provence, and aged manchego coming off the dry hop. 5.5% abv
Western Sharpening 3.5 / 5 / 7.5
West Coast IPA w/Citra/Simcoe/Mosaic. Our house IPA recipe brewed with pils and a touch of malted oats, hopped and dry hopped heavily with Citra, Simcoe, and Mosaic and allowed to ferment for a crisp yet juicy West Coast profile; allowed to cold condition for clarity and snappiness. Big notes of starfruit, super-yellow pineapple juice, and a nicely wrapped package at a house party in 2015. 6.5% abv
Archival Coffin | 3.5 / 5 / 7.5
Double Brown Ale (Collab with Requiem Bier). A few weeks ago, we brought out our super sweet friends Josh and Kevin from Requiem to brew some awesome British beer with us! This is a modern adaption of the recipe for Truman’s 1840 Running Stout; in the pre-war era, stout was commonly brewed a lighter color than it is today, featuring huge hopping rates and bitterness, and generally even called “Brown Stout.” In that spirit we brewed this across a 3 thread mash of Simpson’s Maris Otter, Brown, and Black malt, hopping heavily with EKG and Whitbread Golding, and carrying out a boil of around 3 hours. The magic of vintage British recipe is on full display here: bitterness, roast, and body sort of fading-into and forgiving one another. 6.5% abv
Heated Swimming Pool | 5 / 7
(4 oz / 10 oz)
Double IPA w/ Nelson/Taiheke/Wai-iti (Collab with Patio Brewing). We started this Double IPA by nearly maxing out the mash tun with Midwest barley, British malted oats, flaked wheat, and a charge of Wai-iti mash hops. We then Whirlpool and Dry-Hopped with with the latest crops of more Wai-iti, Nelson Sauvin, and Taiheke(New Zealand-grown Cascade), fermenting with our lovely house ale yeast. We’re getting luscious and sticky notes of shareable bowls at a tiki bar, stinky Nelly Sauvin aromatics, and matcha tea ceremonies 8.8% abv
Eighth Anniversary Green | 5.5 / 8
(6oz / 10oz)
Saison. A blended farmhouse ale fermented with our old RAF culture. Red bottles were brewed with mulberries from the Second District Farm. Aged for an average of one year in oak. 5.5% abv
Incantate | 5 / 8
(4oz / 10oz)
ZERO PROOF
GUEST BEERS & CIDER
Big Hill Standard Cider | 5 / 7
10oz / 16oz draft
BOILERMAKERS
Lil’ Buddy | 5
Our version on the “Citywide” – a 10oz Bancroft with a shot of bourbon
Professor | 6
10oz Archival Coffin with a shot of Fernet Francisco Ruibarbo
The Mary Ann | 6
10oz Western Sharpening with a shot of silver tequila
BEER TO GO
Bancroft Beer | 16
4-pack 16-ounce cans
Mosaic-hopped Pale Ale. The people’s beer, named after the street our humble brewery rests on. Brewed with Maris Otter and a touch of British malted oats; singularly hopped and dry-hopped with Mosaic. Aromatic notes of English muffin and blueberry juice with a crushable and refreshing citrus bitterness. 4.20% abv
Punk Rock & Finger Sandwiches | 17
4-pack 16-ounce cans
West Coast IPA w/Rosemary + Fennel. Back in March, we got together with our good friends from Dogfish Head to brew a beer that embodied the spirit of a well-crafted South Philly pulled pork sandwich. We settled on a west coast IPA profile, brewed in true 2D fashion with Maris Otter and Munich, hopped and dry hopped with select Chinook, Centennial, Cascade, and Crystal, and spiced lightly with rosemary and fennel. 6% abv
Inspires Joy | 14
22oz bottle
Extra Pale Ale w/HBC-586 and Citra. Our HBC-586 (now called Krush) beer! Brewed with an immense amount of Simpsons malted oats alongside midwestern pilsner, we hop and dry hop this light-bodied beer intensely with Krush and a touch of Cryo-Citra while fermenting intently with our house ale yeast. Vibrant and crushable notes of Limequat, Sour Diesel, and Kiwiberry. 5.5% abv
Heated Swimming Pool | 17
22oz bottle
Double IPA w/ Nelson/Taiheke/Wai-iti (Collab with Patio Brewing).
We started this Double IPA by nearly maxing out the mash tun with Midwest barley, British malted oats, flaked wheat, and a charge of Wai-iti mash hops. We then Whirlpool and Dry-Hopped with with the latest crops of more Wai-iti, Nelson Sauvin, and Taiheke(New Zealand-grown Cascade), fermenting with our lovely house ale yeast. We’re getting luscious and sticky notes of shareable bowls at a tiki bar, stinky Nelly Sauvin aromatics, and matcha tea ceremonies. 8.8% abv
Blackberry Rosewood | 19
750mL bottle
Our Farmhouse ale. Brewed simply with Belgian pale malt, Citra, and Syrian Golding’s; ripened in barrel for 3-6 months before blending on to Oregon Blackberries for refermentation. Naturally conditioned in package, this remains a refreshing but timeless expression of our brewery’s character. 5% abv
Grave Flowers | 20
750mL bottle
Saison de Coupage. This beer began as a 4-grain Saison brewed with spelt, triticale, buckwheat, and sorghum; hopped gently with Styrian varietals. After a ferment and a one-month garde with a modified saison strain, we selected a single 6-month barrel of Munich Saison to blend back. After another 3 months of conditioning and tertiary fermentation we packaged this under a lighter carbonation than we typically do for Saison. Full-bodied notes of late summer floral bouquets, clay-like minerality, and skin-contact Gruner Veltliner. 6% abv
Way Ahead | 15
750mL bottle
Aged-Hop Biere de Garde (Collab w/ Tonewood Brewing). We brewed this wort with our friend Mike Nuhn from Tonewood back in October and took it as a nice moment to share techniques and recipe concepts. We used mostly Dingemans pale malt with a touch of chit and belgian biscuit malt, and settled on a hopping schedule with fresh German Perle as well as a plethora of aged Styrian and Amarillo. We fermented hot, but allowed the beer to naturally crash to a cellar temp of 55F and “garde” through the cold winter. In the middle of January we reconvened, tasting the beer and lightly dry hopping with more 2014 Amarillo. Tasting notes of Citrus Tea, Herbs de Provence, and aged Manchego coming off the dry hop. 5.5% abv
FOOD
HAPPY HOUR
MONDAY-FRIDAY 4-6pm
SPECIAL HAPPY HOUR MENU AVAILABLE FOR DINE-IN ONLY
(v+) = vegan
SNACKS
Potato Carrot Latkes | 9
apricot applesauce, lemon sour cream
Buffalo Cauliflower | 12 v+
buffalo aioli
Danish Dog | 8
curry remoulade, dilly cukes, french fried onion
Crispy Chicken | 12
choice of: jalapeño honey, ranch, or honey mustard
Fish Tacos | 13
battered cod, pickled red cabbage, chipotle remoulade, corn tortilla; two per order
Wings | 14
choice of:
sour cream & cheddar with ranch
fiery chipotle lime with ranch
buffalo with blue cheese sauce and celery
Spinach Salad | 9
spinach and arugula, honeycrisp apple, candied walnut, goat cheese crema, shaved red onion, white balsamic vinaigrette
*contains tree nuts*
-add falafel | 4
Golden Beet Salad | 13 v+
vinegar braised beets, whipped tofu, beet vinaigrette, mixed greens, pita croutons, chopped pistachio
*contains tree nuts*
-add falafel | 4
Curly Fries | 8 v+
choice of sauce:
fry sauce (v+) | ranch (v+) | ketchup
-add a cup of beer cheese sauce | 3 (contains dairy)
TWO HANDS
Vada Pav | 12 v+
curry-spiced potato cake, cilantro chutney, garlic chutney, pickled red onion, seeded bun
Beer-Braised Chicken Sandwich | 13
2D beer braised chicken, house giardiniera, provolone, arugula, calabrian chile mayo, seeded bun
Roast Pork Sandwich | 15
rosemary and beer beaised pork shoulder, provolone, garlic sauteed broccoli rabe, pickled fennel, seeded roll
Remember Maoz? | 12 v+
fresh falafel, hummus, lettuce, cucumber, red onion, white sauce, zhoug, pita
Smash Burger | 8
all beef patty*, american cheese, shredded lettuce, minced onions, special sauce, pickles, seeded bun
make it a double | 14
add bacon | 2
Impossible Smash Burger | 11
impossible patty*, vegan american cheese, shredded lettuce, minced onions, special sauce, pickles, seeded bun
make it a double | 19
LUNCHBOX SPECIALS
MON-FRI 12pm-4pm
$12
*DINE-IN ONLY*
SERVED WITH FRIES OR SIDE SALAD
choose one:
Beer-Braised Chicken Sandwich
Vada Pav
Danish Dog
Smash Burger
Impossible Smash Burger (v+)
WINE, BOOZE, ETC.
WINE
Galen Glen Grüner Veltliner | 10
Galen Glen Rose | 11
Galen Glen Cabernet Franc | 12
HOUSE COCKTAILS
Aperitivo Spritz on tap! | 13
fell to earth aperitivo, fast penny amaricano rossa, bitter orange-infused gin, galen glen gruner veltliner, club soda
Return of Saturn | 13
otto hibiscus rum, yuzu ginger syrup, pineapple, lime, falernum
Lime Leaf Cosmo | 13
ginger-infused vodka, kaffir lime leaf, hidden still triple sec, lime, cranberry
Electric Boots | 14
blanco tequila, pineapple, thai basil, lime, firewater tincture
No Crying in Baseball | 14
cedar ridge straight bourbon, apologue persimmon, hazelnut demerara orgeat, cardamom bitters